Purin Japanese Flan Egg Custard

Step 1: CARAMEL SYRUP:

Step 2: In a heavy pot, put in sugar and water, but do not stir.

Step 3: Put it on the stove at medium heat until the water and sugar turns to dark brown.

Step 4: Pour the syrup into 8 small (3″ diameter x 2″ high) pudding cups or ramekins (may have some leftover).

Step 5: CUSTARD:

Step 6: Heat milk until just before boiling.

Step 7: Whisk together eggs, salt and sugar.

Step 8: Add tempered hot milk very slowly to avoid eggs curdling.

Step 9: Strain the mixture to make the liquid smooth, and add vanilla.

Step 10: Pour the mixture over the hardened syrup.

Step 11: In a baking pan such as 13x9x3, place Purin cups, and pour hot water around the cups (not in the cups!) filling about 3/4 up the side of the cups.

Step 12: Bake at 350 F for 40-45 mins or until custard sets.

Step 13: Refrigerate at least 3 hours or preferably overnight.